This is something I just threw together for lunch one day from what I could find in my fridge. Bringing leftovers together with some fresh greens, this came out to be a delicious salad bowl!
Prep Time: 10 minutes
Cooking time: 15 minutes
Servings: 1 or 2
Salmon, 1 small filet, pre- cooked (baked, pan fried, etc.)
1 tablespoon Honey Mustard dressing
1/2 cup Sugar Snap Peas, diced
1/4 cup Spinach, sliced thin
1/2 cup bell pepper, diced
1 tablespoon Lebanese garlic spread (I use a premade spread)
1 teaspoon flaxseed
1 tablespoon roasted pepitas
2 teaspoon oil (for pan)
Salt and Pepper to taste
Step 1: Place Salmon in a bowl. Use forks and pull apart into into small pieces
Step 2: Heat up a small pan and pour 1 teaspoon oil in
Step 3: Place shredded salmon in pan with honey mustard
Step 4: Stir constantly to incorporate and cook the honey mustard with the salmon, this shouldn't take long; 5 minutes max.
Step 5: Remove pan from heat and place salmon in the bottom of a bowl
Step 6: Heat pan up again over high heat and add 1 teaspoon oil
Step 7: Once the pan is hot, add peppers and saute until lightly browned
Step 8: Remove peppers from heat and place on one side of bowl atop salmon
Step 9: Place spinach and sugar snap peas in bowl atop salmon
Step 10: Add garlic spread into bowl
Step 11: Garnish with roasted pepitas and flax seeds
Step 12: Season to taste!
Step 13: Stir all together and enjoy!